Uderns

The eponymous butchery still exists, as it has since the 17th century. That’s why the homemade sausages, mountain bacon and fresh-daily ‘leberkäse’ is still available. But that is only one facet of this place, where patron and chef-de-cuisine Hannes Hell sets his own accents upon well-grounded dishes combined with modern, creative gourmet cuisine. For that reason, there are always two menus on tap: one is ‘simply good food’, which also manifests a wide ranging array of ever-changing complexion.